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No. 22—BEAN SALAD.
Quantity for 6 Persons.
- 2 lbs. of yellow string beans
- 3 qts. of water
- 1 tbsp. of salt
- ¼ cup of oil
- ¼ cup of vinegar
- 1 tsp. of grated onion
- 1 pinch of salt
- Pepper
- 1 tbsp. of chopped parsley or chives
Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry.
No. 23—ROOT CELERY OR CELERIAC SALAD.
Quantity for 6 Persons.
- 2 large celery-roots
- 3 qts. of water
- 1 tbsp. of salt
- 5 tbsps. of oil
- 6 tbsps. of vinegar
- 1 pinch of salt
- Pepper
- ¼ pt. of cold bouillon
Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving, ½ cup of sugar may be mixed with it.
No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 1½ lbs. of potatoes
- 1 celery-root
- 4 yolks of eggs
- 1 cup of cream
- ½ tsp. of mustard
- ¼ tsp. of pepper
- Salt to taste
- 1 tsp. of sugar
- ½ cup of vinegar
Preparation: The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery.
No. 25—CELERY SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 2 large celery-roots
- ½ portion of mayonnaise dressing
Preparation: The celery is prepared according to No. 23. One-half of the portion of mayonnaise dressing is made according to No. 24 and mixed with the celery.
